White Spot Butterhorns

When I came to Canada, Whitespot was a popular family restaurant with a car Service.  
Butter horns were a popular breakfast item.
This is a recipe I saved from the “Vancouver Sun”  in the early 1980s.

Whitespot Butterhorns Ingredients

  • 1/4             cup warm water
  • 3                tbsp. dry yeast
  • 1/4             cup shortening
  • 1/4             tsp vanilla
  • 1/4             tsp lemon juice
  • 1/2             cup sugar
  • 3                eggs
  • 1 1/2          cups milk(2%)
  • 6                cups flour
  • 3/4             lb butter
  • 1                egg beaten
  • 1                cup icing sugar
  • 1 1/2          tsp melted butter
  •                   small quantity of milk to make a smooth glaze
  • 1 1/2          cups flaked walnuts


  1. Combine water and yeast, beating until dissolved, and set aside.  This will seem like far too much yeast; the recipe handles it well.
  2. Combine shortening, vanilla, lemon juice, sugar, 3 eggs, milk, and yeast mixture.  Beat with mixer on medium speed until well combined but some shortening lumps remain.
  3. Fold flour into above mixture by hand until thoroughly mixed.  If too sticky, dust with flour, being careful not to overwork.
  4. Soften butter slightly and set aside.  Place dough on a floured table and roll into enabling shape 1/4” thick.  Place softened butter in centre third of the dough.  Fold one unbuttered section of dough over buttered section, then fold remaining section on top.  Leave for 10 minutes.
  5. Roll again 1/4 inch thick (dusting table with flour if sticky), and fold dough into three sections.  Leave for 10 minutes.
  6. Repeat this procedure once again and after the last fold refrigerate and rest dough for 30 minutes.
  7. Roll dough into an oblong shape 1/4 inch thick and brush with beaten egg.  Starting at the far end roll dough (jelly roll fashion) toward you.  Cut into 1/2 inch pieces and place in lightly-greased baking sheet.
  8. Cover with a clean damp cloth and let rise until at least double in size.
  9. Bake in a preheated 400 degree oven for 10 minutes or until golden brown.
  10. Cool them completely.
  11. Top them with glaze.* made with sugar, melted butter and milk mixed together in a small bowl.
  12. Sprinkle tops with flaked walnuts.


In a small bowl mix sugar, butter and milk.

6 thoughts on “White Spot Butterhorns

  1. Hello. I can’t believe I found this. I loved their butter horns! We’d have them all the time especially after dance concerts, growing up. Good find! Thank you!!❤️

  2. I absolutely love these! A childhood tradition. My grandma would make them every Christmas morning!
    Can I prepare dough before and freeze them! If so should I thaw them before baking or bake frozen?

    1. I am sure you can freeze it and defrost and let it rise. I have made it the day before, put it in the fridge and then then proof it and bake it on the day.

  3. Not sure this was the “actual” recipe as White Spot butterhorns did not have flaked walnuts (or any nuts) on them. I also doubt they were made “ in house”… but cool!

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